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Vegetable Tagine

by Lucy (follow)
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The traditional tagine is an earthenware pot, topped with a conical lid. The long - simmering stew which is cooked in this pot, is also called a "tagine", and is usually a spicy dish originating from North Africa. Some tagine pots are covered in absolutely beautiful patterns, but mine is a practical cast iron one with a plain red lid, as you can see. It cooks my tagines well and that's enough for me.

Vegetable Tagine

Preparation Time: 20 minutes
Cooking Time: 90 minutes
Makes: 8 servings

Dried fruits for the tagine

2-3 carrots
1 parsnip
350g tin of chickpeas, drained and rinsed
2-3 sweet potatoes
2 white onions
1 cup dried fruit (apricots, dates, currants etc.)
50g toasted almonds
1 tablespoon olive oil
2 tablespoons tomato paste
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 teaspoon ground saffron
1/4 cup fresh ginger - finely chopped
1/4 cup fresh turmeric - finely chopped
1 teaspoon ground cinnamon
2 tablespoon finely chopped parsley
Vegetable stock (enough to cover)

Chick Peas for the tagine

Peel and chop vegetables into large chunks. Prepare the spices.
Heat the olive oil in a tagine dish (preferably cast iron). Add finely chopped onions, stir until browned.
Add vegetables, tomato paste and spices. Immediately cover the ingredients with vegetable stock. Bring to a gentle simmer and cover with a tagine lid for 60 minutes.
Add chickpeas, honey and dried fruits. Simmer for
30 minutes or until the vegetables are tender.
Serve on a bed of Cous Cous and scatter with almonds and finely chopped parsley.

Fresh turmeric and ginger

Cous cous
Serve on a bed of cous cous

I like this Recipe - 8
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